Peach Mustard
Serves: 3
Catharine Rutherford
1 January 1970
Based on User reviews:
53
Spice
53
Sweetness
61
Sourness
39
mins
Prep time (avg)
5
Difficulty
Ingredients:
1 large
Peach (ripe)2 tbsps
Sugar1 tsp
Apple Cider Vinegar1 tsp
Kosher Salt (plus more)1 cup
Dijon Mustard1 cup
Grain Mustard (whole)Directions:
1
Using the tip of a paring knife, score an X in the bottom of peach
2
Cook in a small saucepan of boiling water just until skin begins to peel back where cut, about 30 seconds
3
Transfer to a bowl of ice water; let cool
4
Peel and coarsely chop
5
Bring peach, sugar, vinegar, 1/2 teaspoon salt, and 2 tablespoons water to a boil in a small saucepan
6
Reduce heat and simmer, stirring occasionally, until peach is very soft and mixture thickens slightly, 5–8 minutes
7
Pulse in a blender until chunky (do not purée)
8
Transfer to a medium bowl; let cool
9
Mix in Dijon and whole grain mustards and chives; season with salt and pepper
10
Using the tip of a paring knife, score an X in the bottom of peach
11
Cook in a small saucepan of boiling water just until skin begins to peel back where cut, about 30 seconds
12
Transfer to a bowl of ice water; let cool
13
Peel and coarsely chop
14
Bring peach, sugar, vinegar, 1/2 teaspoon salt, and 2 tablespoons water to a boil in a small saucepan
15
Reduce heat and simmer, stirring occasionally, until peach is very soft and mixture thickens slightly, 5–8 minutes
16
Pulse in a blender until chunky (do not purée)
17
Transfer to a medium bowl; let cool
18
Mix in Dijon and whole grain mustards and chives; season with salt and pepper